POSTHARVEST BIOTECHNOLOGY OF FOOD LEGUMES

📖 The Scoop

Seed structure, production, and distribution; Seed structure; Production and distribution: soybean, groundnut or peanut, french bean, peas, chikpea, broad bean, pigeon pea, lentil, cowpea, black gram, green gram, lathyrus, rice bean, cluster bean, jack bean, winged bean, kidney bean, bambarra groundnut, horse gram, moth bean; Chemical compostion; Nutrients in seeds: proteins, lipids, carbohydrates, minerals, vitamins, Distribution of nutrients in seed components; Antinutritional factors; Nature and causes of losses; Nature of losses; Loss identification; Magnitude os losses; Loss assessment methodology; Harvesting, thereshing, and drying; Loss reduction biotechnology; Storage; Storage losses; Control of storage losses; Processing and utilization; Milling; Soaking; Cooking; Germination; Fermentation; Canning; Processing into oil and meal; Processing into food products; Loss reduction biotechnology; Food legumes in protein crisis.

Genre: Gardening / Fruit (fancy, right?)